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Pickled pork has long become a specialty of many different regions. Pickled pork has a delicious taste, bringing a very strange feeling to people eating. The way to make pickled pork is also quite special, but it is not too difficult to make.
1. Prepare ingredients to make pickled pork
To make pickled pork we need the following ingredients:
Bacon or pork butt: 500 gr Rice powder: 150 gr Guava leaves Spices: Salt, monosodium glutamate, pepper, sugar, garlic , Chili. Should choose the ingredients to make pickled pork with clean origin to ensure food hygiene.
2. How to make sweet and sour salt pork
Step 1: Preliminary raw materials
After buying pork, rub it with salt to remove odors and rinse with clean water. Then put in a basket to drain. Next, use a knife to cut the meat into bite-sized pieces. You can grill the meat and then cut it into pieces, but you should cut it thin because it looks both beautiful and easy to eat. You can make your own or buy ready-made Guava leaves, wash them thoroughly, then drain. Chili and garlic are washed and finely chopped. Step 2: Marinate the pickled pork
Put the prepared pork in a large bowl and then add the mixture: 1/2 teaspoon salt, 1/2 teaspoon MSG, add sliced chili and garlic and mix evenly up. Next, sprinkle with rice and mix well so that the hearing sticks evenly, covering the surface of the meat. Step 3: Incubate meat
Before incubating meat, you need to prepare tools to store and incubate meat as clean as a glass jar. Next, we put 8 guava leaves in the bottom of the glass jar and then put the marinated meat in. Continue to place 8 more guava leaves on the surface of the meat and then use a small bowl placed on the surface of the leaves to compress the meat. Then, close the lid of the jar to incubate the meat. It is recommended to incubate the pickled pork at normal temperature, about 3-4 days in summer weather, 5-7 days in winter. Pickled pork after finishing will have a very delicious taste. The sour taste of naturally fermented meat, the fleshy taste of hearing and guava leaves, the spicy aroma of garlic and chili. All the ingredients blend together to create a dish with a rich flavor. Pickled pork can be eaten with rice paper, fig leaves, clove leaves, bay leaves with a little herbs and sweet and sour fish sauce to enjoy.
Hình ảnh thịt lợn muối chua thành phẩm
3. How to preserve pickled pork?
Should store pickled pork in the cool compartment of the refrigerator to slow down the acidity. In order for meat to be preserved for a longer time, it is advisable to avoid water seeping into the meat. So, turn the lid of the container upside down to help prevent standing water from soaking into the meat.
If you have opened the lid of the pickled pork, you should use it all at once or keep it in the refrigerator for another 3 days. Because leaving it for too long will make the meat watery and lose its original delicious taste.
4. A few notes when making pickled pork
To make pickled pork more delicious and flavorful, you need to note:
When choosing to buy pork: You should choose meat with a bright pink color, neither too red nor too pale. As for meat that is light, green and has a bad smell, you should not buy it because it is rancid. Buying cuts of pork with firmness and elasticity are delicious meat. Use your fingers to press down on the meat to see if it is elastic. If the meat is elastic right back, not viscous, not watery or runny, it's fine. For pickled pork, choose to buy lean meat with a little more fat. To help remove odors and clean meat, you can boil the meat slightly before cooking. You can also add a little white wine to the water to blanch the meat. Alcohol has the ability to remove odors very effectively. This will help the taste of the pickled pork dish more delicious and not lose its specificity. Pickled pork is a simple but very attractive dish. Pickled pork brings sour taste, sweet meat, aroma of spices, so it is very attractive to eaters. With the way to make sweet and sour salt pork as above, hope to help housewives successfully make this dish.
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